Hi, I’m Take, born and raised in Fujinomiya.
This is a quick, local-first guide you won’t always find in tourist brochures: how we order, how we actually eat it, and how to re-create it at home.
At home we use noodles from Kanoya; Marumo is also a hometown classic.
What makes Fujinomiya yakisoba different?
- Springy steamed noodles
It’s typical to use Kanoya or Marumo noodles made locally. They keep a firm, chewy bite even after frying. - Pork cracklings (nikukasu)
Fried first to release aroma and depth—this is the flavor base. - Fish powder (dashi-ko)
A sprinkle at the end (sardine/bonito/etc.) delivers the signature Fujinomiya finish.
Usual add-ins: pork, cabbage, bean sprouts. Finish with aonori (seaweed flakes) and, if you like, beni-shoga (red ginger).
Key point: keep it relatively dry with a light sear—not saucy or soft. That’s where it differs from many festival-style yakisoba.
Local eating tips
- Add fish powder at the end for aroma (start light, then adjust).
- Skip mayonnaise at first—taste the core flavor.
- Enjoy the chewy texture; don’t drown it in sauce.
- Great with beer or tea. A little beni-shoga at the end refreshes the palate.
When we eat it in Fujinomiya
- Teppan stalls at shrine festivals or local events
- Weekend lunches—quick, affordable, never boring
- At home on a hotplate; that sauce smell = weekend vibes
Home version (serves 3–4)
- Preheat your pan/hotplate well.
- Fry nikukasu (or a little pork belly) to render fat.
- Add cabbage + bean sprouts; season lightly with salt/pepper.
- Add steamed noodles—ideally Kanoya or Marumo—and just a splash of water to loosen.
- Season with yakisoba sauce and finish dry with a light sear.
- Plate and top with fish powder → aonori → beni-shoga.
- Add a fried egg for the classic “meat + egg” style.
You can find noodles, fish powder, and nikukasu at local supermarkets or roadside stations.
At home we use Kanoya; some shops use Marumo.
Traveler FAQ
- Vegetarian? Some places can omit pork and fish powder, but the flavor profile changes.
- Kid-friendly? The sauce leans slightly sweet; heat is added later, so it’s easy to control.
- Price range: usually ¥600–¥900 for regular; ¥900–¥1,200 for large or with extras.
Final bite
Fujinomiya yakisoba = chewy noodles × pork-crackling aroma × fish-powder finish.
Whether you try it out or cook it at home, it’s a quick way to taste the real Fujinomiya.
My home made Yakisoba
You can buy Yakisoba at Super market in fujinomiya. 70 Yen
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